Dulce de Leche Swiss Roll
A cloud-soft sponge cake wrapped around a silky layer of dulce de leche — this Swiss roll is the kind of dessert that disappears in minutes at any gathering. Made with just five everyday ingredients and ready in under an hour, it's as simple to bake as it is impressive to serve. A timeless crowd-pleaser for all ages.
🛒 Ingredients
20 servings
- 6 eggs, separated
- 1 cup (200 g) granulated sugar
- 6 tablespoons (90 g) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 can (14 oz / 395 g) dulce de leche (cooked sweetened condensed milk)
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Line a large baking sheet (approximately 16 × 9 in / 40 × 22 cm) with parchment paper and lightly grease it.
- 2
Beat the egg whites to very stiff peaks. Gently fold in the egg yolks using a balloon whisk with slow, upward strokes to keep the batter airy.
- 3
Add the sugar gradually in three additions, folding gently after each to maintain the volume.
- 4
Sift in the flour and baking powder, then fold until the batter is smooth and light — avoid overmixing.
- 5
Spread the batter evenly over the prepared pan in a thin, uniform layer — this ensures an easy, crack-free roll.
- 6
Bake for 18–20 minutes, until golden and springy to the touch.
- 7
Turn the hot sponge out onto a clean, dry kitchen towel. Trim the edges, spread the dulce de leche generously over the surface, and roll tightly using the towel as a guide.
- 8
Wrap in the towel and refrigerate for at least 30 minutes before slicing.
💡 Chef's Tip
To make dulce de leche at home, place an unopened can of sweetened condensed milk in a pressure cooker, cover with water, and cook for 20 minutes once steam begins releasing. Allow to cool completely before opening.
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